Ingredients
1 large Granny Smith apple (roughly chopped)
1 head of broccoli (roughly chopped)
1 onion (roughly chopped)
a clove of garlic crushed
1 teaspoon minced coriander (use fresh if you have it)
4 cups of vegetable stock (Campbell’s Real Stock)
pepper to taste
Instructions
Dry fry onion, garlic and coriander until the onion is transparent. Add all other ingredients, cook until broccoli and apple are soft. Place in blender and process until even consistency. Garnish with non-fat yoghurt and fresh coriander and serve with a wholemeal roll.

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
about 1 quart low-sodium chicken broth or vegetable broth
5 cups broccoli florets
juice of 1/2 lemon
3 tablespoons non-fat sour cream

Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.
5. Blend the lemon juice and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of lemon sour cream.

Serving Size: about 1 1/2 cups

Nutrition Information (per serving) Calories - 90
Carbohydrate - 14 g
Fat - 2 g
Fiber - 4 g
Protein - 6 g
Saturated Fat - 1 g
Sodium - 209 mg

Ingredients
1/2 teaspoon chopped garlic
1 1/2 teaspoon peanut oil
1/2 teaspoon chopped ginger
1/2 cup thinly sliced Chinese cabbage (bok choy)
1/2 cup thinly sliced carrots
1/2 cup broccoli florets, blanched and cut into small pieces
freshly ground black pepper
2 tablespoons low-sodium soy sauce
Instructions
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, stirring quickly after each addition. Season with pepper.
4. Add the soy sauce and cook until the vegetables are slightly tender.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 61
Carbohydrate - 6 g
Fat - 4 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 1 g
Sodium - 557 mg

Ingredients
2-3 bunches of small basil leaves, about 2 cups tightly packed
2 to 3 cloves garlic
1/4 cup toasted walnuts
1/4 cup pecorino cheese or Parmesan cheese
1/4 cup pure olive oil
1/4 cup fruity, extra virgin olive oil or as needed
salt and freshly ground black pepper to taste
8 new potatoes
1 1/2 cups tiny broccoli florets or green beans cut in 1 1/2 inch pieces
1 pound fresh tagliarini
additional grated cheese

Instructions
1. For the pesto, put the basil, garlic and nuts in the container of a food processor. Pulse rapidly on and off until the basil is chopped. Add the cheese and pulse to combine. Gradually beat in the olive oil a few drops at a time until the mixture emulsifies like a mayonnaise. Season with salt and pepper and put in container. Cover the top of the pesto with a thin layer of olive oil so that it does not darken or discolor. Refrigerate.
2. Rub the new potatoes with olive oil, season with salt and pepper and roast them in a 350°F oven until cooked through, about 35 minutes. Shake the pan from time to time for even cooking. Remove the potatoes from the oven and set aside to cool.
3. Cook the broccoli florets or green beans in boiling, salted water until tender. Drain well and refresh with cold water. Drain again.
4. Bring a large pot of salted water to a boil for the pasta. Meanwhile, cut the potatoes into bite-sized pieces. Remove pesto from refrigerator. Heat 2 tablespoons olive oil in a large saute pan and cook the potatoes until golden on all sides. Drop the pasta in the boiling water and stir well. Add the broccoli or green beans to the potatoes and warm through, stirring well.
5. Turn off the heat and when the pasta is done, drain it, reserving a few tablespoons of warm pasta water. Add half the pesto and the pasta water to the vegetables in the pan, then toss well with the drained pasta. Serve at once and pass the cheese at the table to sprinkle on top.

(Store the remaining pesto in the refrigerator for up to 3 days.)

Serving Size: 1 1/2 cups pasta

Nutrition Information (per serving) Calories - 478
Carbohydrate - 55 g
Fat - 25 g
Fiber - 9 g
Protein - 9 g
Saturated Fat - 4 g
Sodium - 391 mg